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by 0 · January 18, 2014 at 01:23 AM

Hokay, Ive always loved olives. I want them as a snack. Is this a good idea? I know we dont count calories n whatnot but i noticed you cant find nutro information on any of the packages i can seem to find. Is this good? Bad? Are some better... (more)

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begob 0 · January 17, 2014 at 10:59 PM

Yay. But watch out for the supermarket stuff - jars of olives are often soaked in rapeseed oil. Weird, but read the label. Same with mayonnaise - supposed to be made with olive oil, but rarely happens.

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by 8 · August 28, 2013 at 06:51 PM

Went and bought some refined coconut oil because I heard it's the healthiest and found out after I purchased it that virgin coconut oil is (supposedly) much healthier, however I've heard some people say it doesn't matter, the only thing different... (more)

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greymouser 0 · August 28, 2013 at 06:23 PM

Personally, I'm in favor of extra virgin coconut oil, but for refined it depends how it's refined. I'm definitely in the camp that believes extra virgin coconut oil is best for health, but there may be other reasons you want to use refined coconut... (more)

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by 128 · April 24, 2013 at 02:39 PM

I have a recipe for roasted brussel sprouts, and it requires cooking at 375 degrees for roasting. It recommends olive oil (which is definitely a tasty choice) however, upon my oil-research I've found that Olive Oil has a low smoke point and... (more)

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greymouser 0 · April 24, 2013 at 01:38 PM

Roasting at 350 or 375 with olive oil is fine - you will not damage the olive oil. What you don't want to do with olive oil is fry with it. The direct heat of frying will (almost certainly) cause it to oxidize and be less awesome for you. This is... (more)

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by 472 · April 19, 2013 at 03:20 PM

Been craving OO like crazy, but I've avoided EVOO lately due to so many adulterated products on the market. I would go and buy one of the really nice ones but the budget isn't really there at the moment, and I can't find anything at a reasonable... (more)

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NooMoahk 0 · April 19, 2013 at 06:12 AM

I actually buy one at Walmart called California Olive Ranch EVOO. It tastes excellent, the best I've personally tried, but I don't know how to test it's adulteration. It almost tastes too good to be true. I don't know if it's cheap for EVOO either... (more)

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by 12607 · April 05, 2013 at 09:39 PM

I stumbled on a neat study today: "A Mediterranean Diet Enriched with Olive Oil Is Associated with Higher Serum Total Osteocalcin Levels in Elderly Men at High Cardiovascular Risk" Compared to a low fat control diet, a Mediterranean diet with... (more)

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Mscott 0 · April 05, 2013 at 09:39 PM

Okay so I'm going to answer my own question here. One of the main olive oil polyphenols, oleuropein, may affect osteocalcin levels, but mostly results are mixed or not supportive of this. As far as olive oil itself it may increase osteocalcin but... (more)

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by 820 · January 10, 2013 at 10:42 PM

i cook my chicken and and beef and shit in my stainless steel pan with olive oil all the time. i've heard it oxidizes and becomes rancid at high heat. i don't like the taste of coconut oil and i try to limit the dairy. is cooking with olive oil... (more)

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Rachel_33 0 · January 10, 2013 at 10:42 PM

An extra virgin olive oil's smoke point is predicated on its Free Fatty Acid content, Oleic Acid quotient, phenolic content, and age. Most of these quotients, with the exception of Oleic Acid, depreciate over time. In other words, the older the... (more)

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by 578 · October 13, 2012 at 07:21 PM

Which oil is better overall in smell, taste, texture, color, nutrients, antioxidants and cooking? Why is avocado oil not as well known as olive oil?

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Ashley_Roze_ 0 · October 13, 2012 at 07:21 PM

Avocado oil is a lot more expensive but I do like that it isn't a mafia owned business and therefore less likely to be contaminated with vegetable oils.

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by 20 · March 17, 2013 at 06:52 AM

So I'm unsure if this chemical is what I've been responding to but many of the foods that bother me greatly (almonds, tomatoes etc) tend to fall into "high saliclyates". I thought all this time that I had an issue with nuts but Cashews don't seem... (more)

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rick_20 0 · March 17, 2013 at 06:52 AM

I realise this is five months old, but I'll answer anyway..... Yes, olive oil is very high in salicylates, the best, most up to date info is available and published by Sydney's Royal Prince Alfred Hospital's allergy unit. Dr Anne Swain's... (more)

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by 329 · October 16, 2012 at 04:34 AM

I am wondering if anyone has had experience using olive oil on their skin? Does it clog your pores? Has anyone tried shaving with it? I am trying to get rid of as many chemical products as possible, are there uses anyone would suggest? I want to... (more)

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Haze 0 · October 16, 2012 at 04:34 AM

I started using olive oil as a "toothpaste" as recommended by Natasha Campbell-McBride of the GAPS diet. You can also use coconut oil mixed with baking soda. It took some getting used to, but it works and is definitely cleaner than any commercial... (more)

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by 30 · January 03, 2013 at 06:15 PM

I know that seed oils are usually considered anathema to the Paleo diet because of their high pufa content. However, I'm wondering why more Paleo writers don't recommend high-oleic sunflower oil, given the fact that most seem o.k. w/ olive oil.... (more)

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Roger_Bird 0 · July 17, 2012 at 04:21 PM

The red flag goes up with seed oils because they never existed in the paleolithic period.

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by 15380 · May 31, 2012 at 06:39 PM

I do not live in the U.S. and cannot get EVOO from there. However, I can get any European brand. Please list your favorite ones. I was about to purchase a nice-looking bottle of EVOO from France, when I have noticed a disclaimer in teeny-tiny... (more)

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Flip_2 0 · May 31, 2012 at 06:39 PM

Any portuguese brand. I'm a little biased okay, but i can guarantee you that the EVOO from Portugal is almost 100% produced in a apropriate press, right after the olive picking. They'r called "lagar"(singular) and are localized near the crops, so... (more)

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by 543 · July 02, 2012 at 12:11 PM

What do you think of the idea of drinking olive oil, say 400 calories' worth, at night if I'm still hungry? It's the cheapest calories I can get that seems reasonably healthy.

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VB 0 · April 26, 2012 at 05:24 AM

If I were you, I would have no more than one tablespoon or two. And you can add some shredded carrot. And sesame seeds. And it's a salad! Or you can add some baked/roasted sweet potatoes and parsnips. And beets. Just don't drink too much or it.... (more)

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by 1998 · March 06, 2012 at 03:09 PM

I use 'light and mild' olive oil to make mayonnaise. Someone has suggested it is not healthy. What do you all think?

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monaLisa 0 · March 06, 2012 at 03:09 PM

I use grape seed oil for my mayo. It does not have a strong flavor like olive oil so it tastes great in the mayo.

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by 55 · March 05, 2012 at 04:08 AM

I'm new, just about two weeks into this. I've been making salads with veggies, homemade dressing (olive oil) and adding chicken (breast or thigh) that I've cooked in either a bit of butter or coconut oil. After a meal like this, my face feels... (more)

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Cast_Iron_Brick 0 · March 05, 2012 at 02:52 AM

This may seem like a dumb question, but does this occur more aften when you've just finished cooking?

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by 263 · January 08, 2013 at 07:25 AM

I am asking this question due to an earlier thread regarding ghee. One of the paleohacks usuers put a link to a study saying that ghee contains significant number cholesterol oxides (12.3% of sterols). So which is better to cook with? Or is... (more)

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dzone 0 · February 15, 2012 at 06:10 AM

My cousin with similar problems told me that he found on http://cholesterol-lower.info/ the help for his problems.I heard the tips from here are very goo to combat cholesterol problems. I hope this helps. (more)

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by 548 · February 02, 2012 at 04:41 PM

I know that you're not supposed to use olive oil for frying because it doesn't do well with high temperatures. SO, why do so many recipes for roasted veggies/kale chips/yam fries call for coating your veggies with olive oil and the sticking them... (more)

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Matt_11 0 · February 02, 2012 at 04:41 PM

The biggest problem with overheating oils isn't in the home kitchen, but in the processing plant where the oil is heating to high temperatures for refinement. I think folks worry too much about damaging their fats by cooking.

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by 2368 · August 29, 2013 at 08:55 PM

Hi folks, I'm currently on an elimination diet and tried bertolli extra virgin olive oil yesterday. (I know, it's not the most trustworthy brand) This experiment resulted in severe diarrhea. Strangely, olive oil is actually not a common food... (more)

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harper_1 0 · August 29, 2013 at 08:55 PM

Hey Christy !! I am with you 100%, olive oil is COMPLETE POISON TO ME TOO!! everybody promotes it saying it's so healthy BS!! my name is Harper, dmartin9934@charter.net

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by 53 · February 12, 2012 at 05:59 PM

I recently bought some olive oil that came in a large can and that was very clear when I opened it and poured it out. What does the clarity of olive oil say about its quality? It claimed to be "olive oil" 100% on the tin and the remaining... (more)

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Eric_12 0 · January 15, 2012 at 03:24 AM

I would cook in the butter. I don't add any other oil except for an ocassional salad dressing. Use egg yolks for fat. It is hard to get good olive oil. Even buying EVOO (Extra Virgin Olive Oil) is not a 100% deal. I am fortunate enough to... (more)

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by 109 · September 28, 2011 at 11:23 PM

I have a question regarding olive oil and rancidity(as stated above...). Clear bottled oil(extra virgin) that is touted as 'special' as "individually numbered". I am wondering if it is so special being in a clear bottle. Would anyone out there... (more)

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Happy_Now 0 · September 28, 2011 at 11:23 PM

I was never a huge fan of the stuff, and included it in my diet because it was "healthier" than the alternatives. So worries about rancidity in the more affordable versions led me to give it up without so much as a second thought. Having... (more)

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by 75 · September 17, 2011 at 09:58 PM

What kind of fat do you use to cook your meats and to increase the fat intake in your diet. Personally, I have tried coconut oil and can not stand the taste of it (it is wonderful on the skin though). I have started to using Ghee and the label... (more)

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ra25093 0 · September 17, 2011 at 07:00 PM

My meat is usually fatty enough that I don't have to add fats. Eggs, sometimes I cook in the meat fat left in the pan if I'm having steak and eggs or ground beef and eggs, sometimes I use butter or ghee. Sauteed vegetables usually get coconut oil... (more)

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by 733 · October 05, 2013 at 01:29 AM

Does anyone have any experience with olive leaf extract? Before going paleo, I began taking it during seasons in which I usually got sick. It did seem to help with my allergies/colds/etc., but I really can not be sure of what helped/hurt me back... (more)

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alaasch 0 · October 05, 2013 at 01:29 AM

Thanks for the info. I will put it to good use. I do use coconut oil, but not as often as I should it would seem. I read Dr. Mercolas info on cholesterol and such and am kind of in the middle of the road. So much contradicting info that it... (more)

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by 132 · July 16, 2011 at 12:56 AM

I have seen many types of olive oil at the store: extra virgin, light olive oil, etc. I know that extra virgin is the first cold pressing of the olives and any derivation of oil after that comes from re-pressing the olive under different... (more)

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invisible_ink 0 · July 16, 2011 at 12:11 AM

This link seems to have a good definition for each type: New US Olive Oil Standards The USDA recently announced that, for the first time since the 1940s, it is revising standards for olive oil grown and imported in the US. Labels such as... (more)

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by 1112 · February 07, 2011 at 07:28 PM

I understand that these are a domesticated version of a once larger fruit; as are dates - I can understand avoiding dates, as they simply are too sweet. But Olives? Loren Cordain suggested they should be avoided to a certain extent - why?

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Rob_from_ketocure_com 0 · February 07, 2011 at 11:02 AM

...Olives? Loren Cordain suggested they should be avoided to a certain extent - why? Cordain tells people to avoid olives because they are usually cured with salt and he thinks salt is unhealthy. However his book The Paleo Diet contains two... (more)

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by 791 · November 28, 2010 at 01:57 AM

In the midst of researching phytosterol contents of various oils and nuts I came across this article: http://www.ncbi.nlm.nih.gov/pubmed/21072805 "The isotopic values for these oils, with one exception, formed a tight cluster between ruminant... (more)

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Bread_Eating_Beelzebub 0 · November 28, 2010 at 01:57 AM

Olive oil is probably one of the oldest vegetable oils. According to wikipedia: . The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive is assumed to have started before 4000 BC. An... (more)

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by 24343 · January 08, 2013 at 09:22 PM

I'm ditching olive oil based salad dressing. What can I substitute for it? Here's what I've brainstormed so far: Coconut oil. Pro- Tastes good. Con- Might make me feel queasy at times. Also, I'm already eating lots of saturated fat, and I... (more)

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Kashkillz 0 · January 08, 2013 at 09:22 PM

I just use raw cider vinegar. Veggies are yummy, no need to smother em.